Provential Squash In Balsamic Fig Reduction Sauce – a delicious recipe with olive oil, preserves, orange-tree, butter, balsamic vingear, cinnamon. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
To sautee the squash:
2
Slice the squash into 1/4 inch thick pieces. Heat olive oil on medium to medium high heat, and sautee squash for 10-15 minutes, or until soft and slightly golden (you will notice the color becoming lighter). At this point, add the butter, fig preserves, and all other ingredients. Cook for 2-3 minutes more, stirring constantly, until tender.*
3
*Tip: If you find you've added the ingredients for the reduction sauce too soon, add 1-2 tablespoons of water and continue cooking until tender.
4
To boil the squash as a low-cal alternative:
5
Remove seeds. Slice the squash in half and boil for 1 hour, or until tender. Remove from skin with a fork. Combine all other ingredients (minus olive oil) in a separate pan over medium-low heat. Cook for 2-3 minutes, stirring constantly, until mixture has thickened. Drizzle shredded squash lightly with balsamic fig reduction sauce.
141
kcal
Calories
15
g
Fat
2
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 lbs squash, 1 tablespoon olive oil (for sauteeing), 4 tablespoons fig preserves, 2 tablespoons orange-tree honey, and more.
Yes, Provential Squash In Balsamic Fig Reduction Sauce falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
